Deliciously roasted tomatillos, garlic, and onion make the base of this summer fresh Ball® salsa recipe. This roasted salsa verde is perfectly tangy and smoky with a bit of a kick. It’s delicious on your enchiladas, chips, or any tortilla-based meal!
Keep reading for the recipe and how to make it!
This post is sponsored by Ball® Fresh Preserving
Ball® recipe for SALSA VERDE
Roasting tomatillos, onions, jalapeño peppers, and garlic really brings out a great smoky flavor in this Ball® salsa recipe!
I will first share how to cook the salsa to get all the delicious flavors, and then share how to can the salsa verde.
INGREDIENTS
4 lb. tomatillos, husks removed
2 medium-size white onions, each cut into 8 wedges
2 jalapeño or serrano peppers
6 garlic cloves, peeled
1⁄2 cup lime juice (about 6 limes)
1⁄4 cup coarsely chopped fresh cilantro leaves
2 tsp. salt
1 tsp. black pepper
3Ball®Pint (16 oz) glass preserving jars with lids and bands
Water bath canner
DIRECTIONS
Preheat oven to 425°F.
Arrange tomatillos, stem side down, on a large-rimmed baking sheet lined with aluminum foil. Place onions, jalapeño peppers, and garlic on the prepared baking sheet. Bake at 425°F for 15 minutes or until garlic is softened. Remove garlic from the baking sheet.
Bake onion mixture for 15 more minutes or until onion is tender and tomatillos and peppers are slightly charred. Remove from oven and cool slightly. When peppers are cool enough to handle, remove stems and seeds.
Process roasted vegetables and garlic, in batches, in a food processor until smooth. Transfer to a 4-qt. stainless steel or enamel saucepan. Stir in lime juice and the remaining ingredients. Bring to a simmer. Remove from heat.
Now it is time to can your salsa verde! Scroll down for the exact canning steps!
how to can salsa
Canning does not have to be hard if you follow the same process and exact steps each time. Take your time, follow the recipe, and it will start to become second nature the more you do it!
Tip: Always use a tested and approved recipe!
step 1
Wash and dry your jars. Ensure the jars and lids are free from cracks and dents before using them.
Step 2
Preheat your jars before filling and processing them. Fill your water bath canner with enough water to cover the jars by 1-2 inches and bring to a simmer. Keep your jars in the hot water (not boiling) until you are ready to add the food content.
step 3
Take out one jar at a time and place it on a towel or wood cutting board, and never directly onto a cold surface or countertop, or you may risk the jar cracking or breaking. Pour your salsa into the clean, warm jar. Don’t assembly line, fill one jar at a time.
step 4
Measure 1/2 inch of headspace between the lip of the container and the surface of the food or brine. This will ensure there’s room for any possible expansion during boiling.
step 5
Remove any air bubbles with the bubble remover or a rubber spatula by scraping between the jar and the food to release trapped air. Repeat this two to three times.
Wipe the rim and threats of the jar using a damp cloth to remove any food residue. Place the lid on and screw the band on until it is fingertip-tight.
step 6
Using your jar lifter, place the jars upright into the water, onto the padding. Your jars should be covered by 1-2 inches of water, if not, add more water. Repeat steps 3-6 for each jar one at a time before jumping into the processing time!
step 7
Return the lid to the water bath canner, turn the heat up, and wait until you hear or see the water vigorously boiling (rolling boil). The processing time of a recipe only starts when the water has reached boiling point. Start your timer and process for 20 minutes.
STEP 8
When the processing time is complete, turn off your burner, open the pot's lid, and wait for 5 minutes before taking your jars out. This helps for a better vacuum seal.
STEP 9
Carefully remove the jars with the jar lifter. Keep them upright all the time and place your jars on a towel or wooden board to prevent cracking due to temperature differences. Let your jars sit undisturbed for 12 to 24 hours to cool down. Don't tamper with the lid or try to tighten the band, as this may interfere with the sealing process.
STEP 10
Inspect your lids, it should not flex up and down when the center is pressed. Wipe down your jars and lids and store them in a cool, dry, and dark place for up to 18 months.
Look at my cute helper Georgia!
This delicious Ball® salsa recipe also makes a great gift!
Add a fun tag to dress up the jar! I painted little wooden tags with a tomatillo and tied them around the jar with twine. It’s the little details that truly make this a gift and something that is #proudlyhomemade
Your roasted salsa verde can be used in many recipes, but I especially love it on enchiladas!
CLICK HERE for my roasted salsa verde enchilada recipe!
canning tips
CANNING TIP:
Print out your recipe! It’s easier to keep track of what you need without having to look at your phone or laptop over and over.
Place the recipe in a clear plastic cover and voila! You now have a way to check off the steps and ingredients. Use a dry erase marker and this will help you mark off once you’ve completed a step. You’ll be amazed at how much easier it is to follow the steps and when you’re done simply wipe it down and it’s ready for next time!
This amazing canning kit has all the things you’ll need to learn how to can successfully! Even if you don’t have a large water bath canner. CLICK HERE
SHOP THIS POST
Friend, now you know how to can salsa! This Ball® salsa recipe is really delicious and so nice to have on hand whenever you crave a fresh, tangy condiment to pair with food or snacks.
Want to make delicious tomato sauce to use right through the year? Then you’ll love this recipe too:
How to can tomato sauce - A delicious beginner’s recipe!
canning course
Still unsure about this whole canning thing and process?
Do you still have canning fears and questions?
Want to learn all there is on how to can food and become a canning expert?
Then you might want to get my CANNING COURSE in partnership with Ball® home canning!
Whether you are a total newbie (we have all been there!) or would like to improve your canning skills, this canning course is IT!
After this course, canning will feel like a breeze, and you will be an expert canner, making delicious canning recipes for many years to come.
You will learn everything you need to know about how to can food effectively and safely at home, overcoming any fears or doubts you may have.
THE COURSE INCLUDES:
*A total of 25 informative, interactive videos taking you from start to finish,
covering everything there is to know about canning.
*The do's and don'ts of canning.
*Your most common canning questions answered and fears addressed.
*The best practices and tips for perfect canning.
*Five of my favorite delicious canning recipes that are great for beginners.
*An e-book with over 30 pages of information and recipes to guide you through the course.
The course is included in our HOMEGROWN membership platform.
By signing up, you'll have access to the canning course plus our gardening course,
how to raise chickens course, and many more!
For a small fee of $5.99/month or $49 for the year, you have years of experience, trial and error, and knowledge right at your fingertips.
PIN FOR LATER
I hope you love this delicious recipe as much as I do! It’s a hot summer here in Georgia and the garden is bursting and producing! I will be so glad in winter when I can still enjoy some of our delicious harvest thanks to canning.
See other delicious recipes here!
COWBOY CANDY JALAPEÑO
LOW SUGAR STRAWBERRY FREEZER JAM
BLUEBERRY BASIL LEMONADE
Much love and happy canning!
XO,
ANNETTE
SAUCE AND SALSA
annette thurmon
canning, sauce and salsa
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